Stukey, if you haven''t been then you seriously need to go to the Churchmice in Kirkby Lonsdale.
Cheese is good and the mass produced stuff sacrifices excellence for consistency, meaning that you can rely on a Waitrose Petit Basque to taste the same, whenever you buy it - boring!
Hard Ribblesdale (virtually impossible for mortals like us to obtain) is fantastic.
Gabriel blue can be excellent and then can be mundane, they have good and bad years.
''balcony cheeses'' like Brie de meaux and epoisses are in my opinion lovely. I recently had a really stinky and vile looking Italian cheese with no real name, just the nickname ''Louigi''
Neal''s Yard is a good and professional cheese shop. I cannot recommend Paxton & Whitfield because they sold me duff, dry goats cheese. They do have a wide selection of cheddar and perhaps they hsould stick to that and let Neal''s Yard deal with variety.
I could go on for hours about cheese, so what''s new . . . . .
Can''t abide the stuff and for some reason it''s considered OK to lash it on vegetarian dishes,which makes it difficult for me to dine in many restaurants. Chefs seem to think that vegetarians love all meals covered in a mountain of the smelly stuff.
Some cheeses smell so bad it''s uncomfortable to be within 100 yards of them, well sniffing distance anyway; furthermore hard cheese is full of artery clogging fat.
Fancy names like ''stinking bishop'' may be amusing but ''petit basque''? Isn''t that something in the lingerie dept?